Monday, December 21, 2009

December 22nd-Vienna Cookies

Wow! Twenty one days of making cookies so far. Just so you know I am still having tons of fun with this cookie marathon project. Although my desire to eat cookies for breakfast has not gone away as I had wished.

Last night I had my first and not my last meal at Trattoria Delia in Burlington Vermont. I dined with thee Dinner Bell, of Ferrisburgh Vermont, Sarah Anderson. Sarah has a wonderful catering business called Dinner Bells. We shared many good laughs as we always do.

Cookie Talk-The dough for these cookies is flakey and buttery, similar to pie dough. My preference is using locally made and organically grown jam. The fruit flavor from the jam and the low sugar content in the dough is the draw.

Adaptedfrom Martha Stewart Holidays

Vienna Cookies

Makes 18

1/2 (1 stick) unsalted butter

3 ounces cream cheese

1 cup sifted all-purpose flour

1/4 cup apricot or raspberry jam

1 large egg yolk

2 tablespoons milk

1/4 cup finely chopped walnuts

Confectioners sugar, for sprinkling

Cream the butter and cream cheese until fluffy. Add the flour and knead until smooth. Wrap and refrigerate for at least three hours.

Preheat the oven to 400. Line two baking trays with silpats or parchment paper.

Roll out the dough until 1/8 inch thick and cut into 2-inch squares. Place 1/4 teaspoon jam in one corner of each square. Fold square to completely cover the jam, press down to seal, and roll diagonally. Place on cookie sheets and form into crescents.

Beat together the egg yolk and milk; brush this glaze onto the crescents and sprinkle with chopped nuts. Bake 12 -15 minutes, or until golden brown. Let cool on wire racks, then sprinkle with confectioner sugar.